Bhaji Frittata Recipe

Introduction

This bhaji frittata is a delicious fusion of flavors, combining the comforting texture of a frittata with the vibrant spices of a classic Indian bhaji. It’s perfect for breakfast, brunch, or a light dinner and comes together quickly with simple ingredients.

Ingredients

• 2 tbsp vegetable oil
• 2 onions, thinly sliced
• 1 garlic clove, finely chopped
• 2 tsp mild curry powder
• 450g potatoes, coarsely grated and excess liquid squeezed out
• 6 medium eggs, beaten
• 100g frozen peas
• Small pack coriander, roughly chopped
• Mango chutney, natural yogurt, and naan bread, to serve (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Heat the vegetable oil in an ovenproof frying pan over medium heat. Add the sliced onions and fry for about 10 minutes until golden and softened.
2. Step 2: Add the chopped garlic and mild curry powder to the pan. Cook for 1 to 2 minutes, stirring to release the aromas without burning the spices.
3. Step 3: Stir in the grated potatoes and cook for 5 to 8 minutes, stirring occasionally, until the potatoes soften and develop some golden patches.
4. Step 4: Season the beaten eggs with salt and pepper. Pour the eggs over the potato mixture along with the frozen peas and most of the chopped coriander. Gently swirl the mixture to combine everything evenly.
5. Step 5: Cook the frittata on the stove for 1 more minute, then transfer the pan to the preheated oven. Bake for 10 minutes until the eggs are fully set.
6. Step 6: Remove from the oven, sprinkle with the remaining coriander, and serve warm. Accompany with mango chutney, natural yogurt, and naan bread if desired.

Tips & Variations

• For extra flavor, add a pinch of chili flakes or chopped green chili to the onions while frying.
• Replace frozen peas with fresh spinach or chopped bell peppers for a different vegetable twist.
• If you don’t have an ovenproof pan, finish cooking the frittata under a grill or carefully transfer it to a baking dish before baking.

Storage

Store any leftover bhaji frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. It can be enjoyed cold as well, making it great for packed lunches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well in this recipe and add a natural sweetness that complements the curry spices nicely.

Is this recipe suitable for vegetarians?

Absolutely! This bhaji frittata contains no meat and uses eggs and vegetables, making it vegetarian-friendly.

Bhaji Frittata Recipe

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★★★★★

4.9 from 137 reviews

• Author: Luna
• Total Time: 40 minutes
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

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Description

A flavorful and hearty Bhaji Frittata that combines the spices and textures of traditional Indian bhaji with the comforting richness of a classic frittata. This dish features golden potatoes, curry-spiced onions, and fresh coriander, baked with eggs and peas to create a satisfying meal perfect for brunch or dinner.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp vegetable oil
• 2 onions, thinly sliced
• 1 garlic clove, finely chopped
• 2 tsp mild curry powder
• 450g potatoes, coarsely grated, excess liquid squeezed out
• 6 medium eggs, beaten
• 100g frozen peas
• Small pack coriander, roughly chopped

To Serve (Optional)

• Mango chutney
• Natural yogurt
• Naan bread

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Instructions

1. Prepare the onion base: Heat the oven to 200°C (fan 180°C/gas mark 6). Warm the vegetable oil in an ovenproof frying pan over medium heat. Fry the thinly sliced onions for about 10 minutes, stirring regularly, until they turn golden and soft.
2. Add garlic and spices: Stir in the finely chopped garlic and mild curry powder, cooking for 1 to 2 minutes until fragrant.
3. Cook the potatoes: Add the coarsely grated potatoes to the pan. Cook for 5 to 8 minutes, stirring occasionally, allowing the potatoes to soften and develop some golden patches for texture.
4. Combine eggs and peas: Season the beaten eggs with salt and pepper. Pour the eggs over the potato mixture, add the frozen peas and most of the chopped coriander, and gently swirl the pan to coat the ingredients evenly. Cook for an additional minute on the stovetop.
5. Bake to set: Transfer the pan to the preheated oven and bake for 10 minutes until the eggs are completely set and the frittata is puffed and firm.
6. Garnish and serve: Sprinkle the remaining coriander over the cooked frittata. Serve warm with mango chutney, natural yogurt, and naan bread if desired.

Notes

• Make sure to squeeze out as much liquid as possible from the grated potatoes to prevent a soggy frittata.
• If you don’t have an ovenproof pan, transfer the mixture to a greased baking dish before putting it in the oven.
• This dish can be served hot or at room temperature, making it great for picnics or leftovers.
• Adjust the curry powder to taste for more or less spice.
• For a vegetarian version, this recipe is naturally suitable. For a vegan option, substitute eggs with a chickpea flour batter.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Brunch, Main Dish
• Method: Baking
• Cuisine: Indian-inspired

Keywords: Bhaji Frittata, Indian fusion, curry frittata, breakfast, brunch, main dish, vegetarian, easy recipe